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Grilled Silverbeet & Feta Flatbreads
Inspired by gözleme, one of our favourite Turkish treats; a savoury flatbread stuffed with amazing flavours. We like to cook these directly on the grill, but you can also cook them in a heavy frying pan over medium heat.
Prep Time
20 mins
Cook Time
10 mins
Serves
makes 10 flatbreads
BBQ
Vegetarian
Kids
Potluck
Picnic
Ingredients
SILVERBEET & FETA FILLING
1kg/2lb silverbeet
2 tbsp extra-virgin olive oil
1 onion, diced
1 tsp salt
freshly ground black pepper
finely grated zest of 1 lemon
2 tsp ground cumin
1/4 cup finely chopped mint leaves
1/4 cup finely chopped parsley
150g/5oz feta cheese, crumbled
YOGHURT FLATBREAD DOUGH
4 cups self-raising flour, plus extra for dusting
1 1/2 tsp salt
2 cups plain yoghurt, (runny, not Greek)
TO SERVE
1/2 cup Greek yoghurt
2 tbsp harissa, (optional)
Method
SILVERBEET & FETA FILLING
To prepare the silverbeet, cut off the stem where the green leaves start, discard the stems, and thinly slice the leaves.
Heat the olive oil in a frying pan over medium-high heat.
Add the onion, salt and a few grinds of pepper, and sauté until tender (8 minutes).
Mix in the lemon zest, cumin, and chopped silverbeet. Cover and cook until wilted (3 minutes).
Remove the pan from heat and stir through the herbs. Set aside to cool.
Once the silverbeet filling has cooled, mix through the crumbled feta.
FLATBREADS
If you haven’t already, make the Yoghurt Flatbread Dough.
To make the flatbreads, use floured hands to shape the dough into a rough log and divide into 10 pieces.
Flatten each piece of dough into 15cm/6in rounds.
Spoon a loose ⅓ cup of the silverbeet filling onto the middle of the dough, then fold up the edges of your dough to join in the middle, covering the filling and forming a round parcel. (You want the silverbeet filling to be surrounded in the dough, like a little pocket of deliciousness).
Turn the flatbread over and use a rolling pin to gently roll out into a 12cm/5in round.
Repeat this process with the remaining dough and filling until you have 10 rounds in total.
COOKING
When you are ready to cook, preheat your barbecue or heavy frying pan to medium-high heat.
Cook the flatbreads until golden and cooked through (about 3 minutes on each side).
Flatbreads can be prepared up to this stage and reheated when ready to serve.
To serve, cut each round into four and pile onto a serving board.
Serve alongside a bowl of yoghurt with a couple of spoonfuls of harissa swirled through it, if using.
